Ingredients
-
1
stick -
12oz (1 bag) unsweetened carob chips
-
½
cup toffee bits -
1
cup chopped walnuts -
12
oz (1 bag) mini-marshmallows -
1oz (1 bag) sweetened flaked coconut (optional)
Directions
-
1
Melt butter, carob chips, and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
-
2
Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
-
3
Cut sheets of foil into rectangles, 5” wide. If desired, lay coconut along the surface, covering ⅔ of the foil.
-
4
Divide mixture into four. To create a “roulade”-type effect, place ¼ of mixture on the edge of each sheet of foil and being to roll.
-
5
Refrigerate overnight.
-
6
Before serving, unwrap foil and cut ½” slices while cold.
-
7
Allow slices to warm to room temperature before serving. Serve and store in a White Limited Edition Ziploc® brand Holiday Container.
Tip
After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on a cookie sheet, let cool and refrigerate.
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